Ingredients 2 ½ lbs Mussels 3 Cloves Garlic, chopped 5 to 6 Thai Bird’s Eye Chilies, chopped 40 g Thai Basil Leaves 4 Tbsp Roasted Chili Paste (Nam Prik Phao) 2 Stalk Lemongrass, sliced ½ Lime, juiced 1 Tbsp Peanut Oil Sea Salt to taste Method Heat the peanut oil in a large wok or pan over moderate heat; cook the garlic and lemongrass until fragrant. Turn the heat on high and toss in chilies, and roasted chili pasted (nam prik phao) and give it a quick stir. Mix in mussels, stir and closed with a lid. Cook until all the mussels are open. Add the basil leaves, lime juice, and season with sea salt, if necessary. Serve immediately. |